KR20220097579A - Jerky for increasing immunity and enhancing protein and manufacturing methods thereof - Google Patents

Abstract

The present invention relates to jerky for increasing immunity and supplementing proteins and a preparation method thereof, which comprises the following steps of: thawing and grinding frozen meat to prepare a raw meat; mixing the raw meat, purified water, a fermented composition, and seasoning and kneading the mixture to prepare a first mixed dough; performing a low-temperature aging process to age the first mixed dough; adding nuts and an immunity-increasing extract to the first mixed dough after the low-temperature aging process is performed and mixing and kneading the mixture to prepare a second mixed dough; molding the second mixed dough to manufacture a jerky molded product and then perform a drying process; cooling the jerky molded product after the drying process is performed and slicing the jerky to manufacture sliced jerky; applying a functional coating solution to a surface of the sliced jerky; and drying the sliced jerky where the functional coating solution is applied.

Description

Jerky for increasing immunity and enhancing protein and manufacturing methods thereof

The present invention relates to jerky for immunity enhancement and protein reinforcement, and a method for manufacturing the same, and more particularly, to improve the taste and flavor, as well as to increase immunity and nutritionally efficacy to help promote health of consumers. It relates to jerky and a manufacturing method thereof for enhancing immunity and protein reinforcement that can be used.

In general, jerky is a kind of dried meat, and it has been mainly used for travel or emergency food.

The manufacturing method of this jerky is a processed meat product in which raw meat is thawed, sliced thinly without fat, aged with seasoning, and then dried for a long time.

However, although jerky is a high-protein food, it has a unique taste and strong flavor of its own, so it cannot form a variety of consumption groups and is consumed limited to side dishes.

As a conventional method for manufacturing beef jerky, Korean Patent No. 10-0576110 (registered on April 26, 2006) relates to "Jerky and its manufacturing method", in which the pre-treated raw meat is prepared in a hexahedral form with a side length of 2 to 50 mm. There is disclosed a technology for preparing meat slices from meat slices, salting and aging, pressing the meat slices to form jerky of a certain shape, self-drying by irradiating far-infrared rays at a low temperature, and then drying by self-drying by irradiating near-infrared rays at high temperatures.

However, the prior art does not reduce the unique taste and strong flavor of the jerky itself, and there is a problem in that it is difficult to obtain a balanced nutritional intake using only the jerky whose main ingredient is protein.

In addition, the prior art has the inconvenience of tearing and eating the beef jerky formed by squeezing a thick piece of meat, and due to the tough and hard texture of the jerky, it is difficult for the elderly or immature children with weak teeth to consume it. .

Therefore, there is a need for a nutritious snack that can be easily and conveniently consumed by anyone, regardless of age or gender, by increasing the taste and nutrition of jerky and improving the flavor and visual elements to increase consumer preference.

The technical problem to be solved by the present invention is improved taste and flavor, as well as enhanced immunity and nutritionally enhanced efficacy, which can help in promoting the health of the consumer to provide a way.

The problems to be solved by the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

According to an embodiment of the present invention for achieving the above object, there is provided a method for producing jerky for immune enhancement and protein reinforcement, comprising the steps of: thawing and pulverizing frozen meat to prepare raw meat; Preparing a first mixture by kneading the raw meat with a fermented composition prepared by fermenting a complex extract obtained from dry plant powder containing purified water, rice bran, green tea, wild pepper, and pulverized material of citrus fruit and kneading the fermented composition and seasoning ; performing a low-temperature aging process of aging the first mixed dough; Addition of immune enhancing extract extracted from at least one immune enhancing plant material selected from nuts and radish, carrot, radish, burdock, lotus root, shiitake mushroom, injin and pogongyeong to the first mixed dough on which the low-temperature aging process is performed After kneading to prepare a second mixed dough; performing a drying process after manufacturing the jerky molded product by molding the second mixture dough, cooling the dried jerky molded product, and then slicing to prepare slicing jerky; applying the surface of the slicing jerky with a functional coating solution containing propolis solution, jaggeori extract and onion juice; and drying the slicing jerky coated with the functional coating solution.

According to one embodiment, the preparation of the fermented composition comprises: preparing a first composition by mixing purified water, rice bran, green tea, dried plant powder including pulverized water of wild pepper and citrus fruit and alcohol, and then performing a heating process thing; performing an aging process after preparing a second composition by adding an organic acid to the first composition on which the heating process has been performed; separating and extracting the aqueous solution from the second composition on which the aging process was performed to obtain a complex extract; and adding and fermenting a fermenting microorganism to the complex extract.

According to one embodiment, the first composition contains 60 to 75% by weight of dry plant powder in which rice bran, green tea, wild pepper, and pulverized citrus fruit are mixed in a weight ratio of 1:1:0.5 to 1:0.5 to 1, alcohol It is prepared by mixing 10 to 20% by weight and the remaining purified water and stirring, and the heating process of the first composition is performed at a temperature of 80 to 100° C. for 60 to 180 minutes, and the second composition is the heating process. 5 to 10 weights of an organic acid comprising at least one selected from acetic acid, citric acid, malic acid, lactic acid, and ascorbic acid per 100 parts by weight of the first composition It is prepared by adding parts and stirring, and the aging process of the second composition may be performed at a temperature of 15 to 25° C. for 24 to 36 hours.

According to one embodiment, the first mixed dough may be prepared to include 70 to 80% by weight of raw meat, 3 to 5% by weight of the fermentation composition, 0.5 to 1% by weight of the seasoning, and the remainder of purified water.

According to one embodiment, the second mixed dough is walnuts, chestnuts, pine nuts, peanuts, almonds, pistachios, pecans, macadamia nuts, hazelnuts, coconuts or a mixture thereof 5 nuts per 100 parts by weight of the first mixed dough to 10 parts by weight and radish, carrot, radish, burdock root, lotus root, shiitake mushroom, injin and pogongyeongi 1:0.5~1:0.1~0.5:0.1~0.5:0.1~0.5:0.05~0.1:0.01~0.05:0.01~ It can be prepared by adding 1 to 5 parts by weight of an immune enhancing extract extracted from an immune enhancing plant material mixed in a weight ratio of 0.05 and kneading for 1 to 2 hours.

According to one embodiment, the functional coating solution may be prepared by mixing propolis solution, jaggeori extract and onion juice in a weight ratio of 1:0.1 to 0.5:0.1 to 0.2.

According to an embodiment, the low-temperature aging process of the first mixed dough is performed at a temperature of 4 to 10° C. for 15 to 24 hours, and the drying of the jerky molded product is performed at a temperature of 70 to 85° C. for 5 to 10 hours. can be

Jerky for immune enhancement and protein reinforcement according to an embodiment of the present invention for achieving the above object is manufactured by any one of the above methods.

The jerky prepared according to the embodiments of the present invention contains nuts, and the nutty taste and flavor are increased by the nuts rich in unsaturated fatty acids and antioxidants in the unique taste and flavor of the existing jerky, thereby improving the palatability and nutrition.

In addition, as the jerky includes a fermented composition prepared by fermenting a complex extract obtained from dry plant powder containing useful ingredients for antibacterial, sterilizing and antioxidant effects, rancidity is suppressed by increasing antibacterial and antioxidant effects, thereby improving taste and quality. Flavor can be further improved.

In addition, as the jerky contains the immune enhancing extract extracted from the immune enhancing plant material, there is an immune enhancing effect, and the sensory and Antibacterial properties are further improved, and it can be stored for a long time without the use of chemical preservatives, which further increases the product value and enhances nutritional efficacy.

As a result, it may be possible to provide jerky for enhancing immunity and protein reinforcement, which can improve taste and flavor as well as increase immunity and nutritionally enhance efficacy, which can help to promote health of the ingester.

1 is a flowchart for explaining a method of manufacturing jerky for immunity enhancement and protein reinforcement according to embodiments of the present invention.
Figure 2 is a flowchart for explaining a method for producing a fermentation composition according to embodiments of the present invention.

Advantages and features of the present invention, and methods for achieving them, will become apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but may be implemented in various different forms, and only this embodiment serves to complete the disclosure of the present invention, and to obtain common knowledge in the technical field to which the present invention pertains. It is provided to fully inform the possessor of the scope of the invention, and the present invention is only defined by the scope of the claims. Like reference numerals refer to like elements throughout.

Also, in the present specification, when a part "includes" a certain component, it means that other components may be further included, rather than excluding other components, unless otherwise stated. As used throughout this specification, the terms "about," "substantially," and the like are used in a sense at or close to the numerical value when the manufacturing and material tolerances inherent in the stated meaning are presented, and are used in the understanding of this application. It is used to prevent unfair use by unconscionable infringers of the disclosure in which exact or absolute figures are mentioned to help

Hereinafter, a method for producing jerky according to embodiments of the present invention and a jerky prepared using the same will be described in detail with reference to the drawings.

1 is a flowchart for explaining a method of manufacturing jerky for immunity enhancement and protein reinforcement according to embodiments of the present invention.

Referring to Figure 1, the manufacturing method of jerky for immunity enhancement and protein reinforcement according to embodiments of the present invention includes the steps of preparing raw meat by thawing and pulverizing frozen meat (S10), raw meat, purified water, fermented composition and seasoning. After mixing, kneading to prepare a first mixed dough (S20), performing a low-temperature aging process of aging the first mixed dough (S30), nuts and After adding the immune-enhancing extract, mixing and kneading to prepare a second mixed dough (S40), molding the second mixed dough to prepare a jerky and then performing a drying process (S50), the drying process After cooling the performed jerky molded product, the steps of preparing slicing jerky by slicing (S60), applying the surface of the slicing jerky with a functional coating solution (S70), and drying the slicing jerky coated with the functional coating solution (S80) may include

In detail, raw meat can be prepared by thawing and pulverizing frozen meat (S10).

Frozen meat may include at least one selected from beef, pork, chicken and duck meat, and is usually stored in a freezer at -18°C or lower. The thawing of the frozen meat is performed, for example, in the range of -2 to 0° C., and a grinding process may be performed after the thawing of the frozen meat. In the grinding process, it may be preferable to first cut the raw meat in a cutter equipped with a nozzle having a size of 5 to 15 mm, and secondarily grind and grind it with a grinder. Through this, it is possible to provide jerky with improved softness and soft texture by removing unnecessary fat and tough tissues such as fascia from raw meat.

After mixing raw meat, purified water, fermented composition and seasoning, the first mixed dough may be prepared by kneading (S20).

The fermentation composition is for improving antibacterial, bactericidal and antioxidant effects, and may be prepared by fermenting a complex extract obtained from dry plant powder. Hereinafter, with reference to Figure 2 will be described in detail with respect to the method for producing the fermentation composition.

Figure 2 is a flowchart for explaining a method for producing a fermentation composition according to embodiments of the present invention.

Referring to FIG. 2, to prepare the fermentation composition, purified water, dry plant powder and alcohol are mixed to prepare a first composition and then a heating process is performed (S21), and an organic acid is added to the first composition on which the heating process is performed. performing the aging process after preparing a second composition by adding (S22), separating and extracting an aqueous solution from the second composition on which the aging process was performed to obtain a complex extract (S23), and adding fermented microorganisms to the complex extract It may include adding and fermenting (S24).

In detail, the first composition may be prepared by mixing purified water, dry plant powder and alcohol (S21).

Purified water may be used as a solvent for effectively dissolving or dispersing each component.

Dried plant powder is a pulverized product of dried plants containing active ingredients (eg, polyphenol compounds) for antibacterial, bactericidal, and antioxidant effects, and may include, for example, pulverized products of rice bran, green tea, wild pepper and citrus fruit. .

Rice bran refers to the pulverized product of pericarp, seed coat and aloe layer obtained when brown rice is polished to white rice. Rice bran contains high-quality protein, dietary fiber, various vitamins and minerals, as well as physiologically active substances such as phenolic compounds, ferulic acid, gamma-oryzanol, GABA, and ceramide. ), tocotrienols, and phytosterols are rich in natural antioxidants.

Green tea (Camellia teaceac) is known to have a function of supplying nutrients of vitamins and minerals, and satisfying preferences such as taste and aroma. The main component of green tea astringent taste is catechin, a polyphenol component, and depending on its derivative, catechin is epicatechin, epigallocatechin, epicatechin gallate, and epigallocatechin. It can be classified as epigallocatechin gallate. The content of catechin reaches about 8 to 20% of that of dried green tea, and it is soluble in water and eluted into water when boiled with water. On the other hand, green tea contains various physiologically active substances. In particular, catechins reduce blood LDL cholesterol, thereby inhibiting the formation of blood clots and preventing arteriosclerosis, inhibiting the formation of lipid peroxide and preventing fat oxidation. It has been found that it is also used as a natural antioxidant. In addition, green tea inhibits the growth of cancer, inhibits the growth of cancer along with anti-aging, and has an anti-toxin effect that neutralizes toxins, so it is also known to have an effect of preventing food poisoning.

Zanthoxylum schinifolium (Zanthoxylum schinifolium) has a warm nature, warms the inside, relieves pain by driving away cold air and moisture, and has insecticidal and detoxifying properties. Sancho contains about 7% of essential oil, among them geraniollimonene and cumic alcohol. Recently, it has been reported that the essential oil extracted from the seeds of sancho tree has local anesthetic and analgesic action, and suppresses Escherichia coli, erythrobacteriaceae, cocci, diphtheria, Staphylococcus aureus, and dermatophytes by antibacterial action.

Tangerine gourd is the peel of a mandarin orange and is known to contain vitamins and other nutrients. For example, citrus fruit is known to contain pectin, flavonoids, alkaloids, hesperidin and vitamins. Since they exhibit detoxification, lowering blood cholesterol content, antibacterial, anti-inflammatory, and immune-enhancing effects, their use is diversifying.

The dried plant powder uses each dried organ (eg, root, branch, stem, leaf, or flower) of rice bran, green tea, wild pepper, and citrus peel, and it can be used by mixing the pulverized to have a particle size of 0.1 to 1 cm. have. If the particle size of the dried plant powder is less than 0.1 cm, the grinding process becomes complicated and the process efficiency is lowered, and if the particle size exceeds 1 cm, the extraction efficiency of useful components such as polyphenol compounds may be reduced.

As an example, the dried plant powder may be prepared by mixing rice bran, green tea, wild pepper, and pulverized material of citrus fruit in a weight ratio of 1:1:0.5 to 1:0.5 to 1, which is extracted from the dried plant powder. The synergistic effect and extraction efficiency according to the interaction of the active ingredients to be used can be optimized.

Alcohol is to increase the extraction efficiency of useful components extracted from dry plant powder, C1 to C4 low-cost alcohol can be used. For example, the alcohol may use ethanol.

According to one embodiment, the first composition contains 60 to 75% by weight of dry plant powder in which rice bran, green tea, wild pepper, and pulverized material of citrus peel are mixed in a weight ratio of 1:1:0.5 to 1:0.5 to 1, alcohol 10 to 20% by weight and the remaining purified water may be mixed and then stirred. If the dry plant powder is less than 60% by weight, the content of the extracted active ingredient is small, and if it exceeds 75% by weight, the extraction efficiency may be reduced. In addition, when the alcohol content is less than 10% by weight, the extraction efficiency is lowered, and when it exceeds 20% by weight, the solubility may be reduced.

The heating process of the first composition may be performed at a temperature of 80 to 100° C. for 60 to 180 minutes. During heating of the first composition, active ingredients such as polyphenolic compounds may be extracted from the dried plant powder. When the heating temperature of the first composition is less than 80 ℃, the extraction efficiency is lowered, and when it exceeds 100 ℃, deformation of the extracted component may occur. During the heating process of the first composition, useful ingredients extracted from the dried plant powder may have antibacterial, bactericidal and antioxidant effects.

Then, an organic acid is added to the first composition on which the heating process has been performed to prepare a second composition, and then an aging process may be performed (S22).

The organic acid may be used as a natural antibacterial material that promotes the secondary extraction of useful ingredients from the dried plant powder during the aging process of the second composition and inhibits the growth of bacteria in the second composition.

As the organic acid, at least one selected from acetic acid, citric acid, malic acid, lactic acid, and ascorbic acid may be used.

According to one embodiment, the second composition may be prepared by adding and stirring 5 to 10 parts by weight of an organic acid per 100 parts by weight of the first composition to which the heating process is performed. When the amount of the organic acid is less than 5 parts by weight, the extraction efficiency and antibacterial effect of the useful component are reduced, and when it exceeds 10 parts by weight, the solubility may be reduced.

The aging process is for the generation of a synergistic effect according to the sufficient mixing of the useful components in the second composition and the interaction of each component therethrough, and may be performed at a temperature of 15 to 25° C. for 24 to 36 hours. If the aging proceeds for less than 24 hours, the components in the second composition may not be sufficiently mixed so that the efficacy of each component may not be properly exhibited, and if it exceeds 36 hours, the aging may already be completed and the efficiency of the operation may be reduced.

A complex extract can be obtained by separating and extracting the aqueous solution from the second composition subjected to the aging process (S23).

A variety of known methods may be used to separate and obtain an aqueous solution from the second composition subjected to the aging process. For example, a complex extract may be obtained by removing the residue from the second composition through filtration or centrifugation. The complex extract obtained as described above may contain polyphenols as well as various useful components for antibacterial, sterilizing and antioxidant effects. The complex extract may be used in liquid or powder form.

Then, by adding and fermenting the fermented microorganism to the complex extract obtained as described above (S24), the preparation of the fermentation composition can be completed.

Fermentation microorganisms may be generally known microorganisms, specifically Lactobacillus sp., Rhizobium sp., Saccharomyces sp., Acetobacter sp.) may include one or more microorganisms selected from the genus Rhizobium sp. and Rhizobium radiobacter. Preferably, a microorganism of the genus Lactobacillus (Lactobacillus sp.) may be used as the fermentation microorganism.

According to one embodiment, the fermentation of the complex extract may be performed at a temperature of 30 to 60 ℃ for 30 to 45 hours. Fermentation at less than 30° C. takes too long to ferment, and if it is fermented at more than 60° C., there is a risk of denaturing major components of the complex extract. In addition, the fermenting microorganism may be used in an amount of 0.01 to 1 parts by weight, preferably 0.1 to 0.5 parts by weight, per 100 parts by weight of the complex extract.

When the complex extract is fermented using the microorganisms described above, the antibacterial, bactericidal and antioxidant effects of the prepared fermented composition can be enhanced. Accordingly, the fermented composition has excellent effects on odor removal, oxidation prevention of food, fermentation of dough, and the like, thereby preventing rancidity of the present invention and helping to promote health of consumers.

Referring back to FIG. 1 , the seasoning may use materials used in a typical jerky manufacturing process. In order to evenly permeate the seasoning into the raw meat and to soften the meat quality of the raw meat, the kneading may be performed for 1 to 2 hours.

According to one embodiment, the first mixed dough may be prepared to include 70 to 80% by weight of raw meat, 3 to 5% by weight of the fermentation composition, 0.5 to 1% by weight of the seasoning, and the remainder of purified water. If the fermentation composition is less than 3% by weight, the efficacy may be insignificant, and if it exceeds 5% by weight, the taste may be deteriorated.

A low-temperature aging process of aging the first mixed dough may be performed (S30).

For example, the low-temperature aging process of the first mixed dough may be performed at a temperature of 4 to 10° C. for 15 to 24 hours. When the aging time of the low-temperature aging process is less than 15 hours, it may be difficult to evenly permeate the fermentation composition and seasoning into the dough, and it may be difficult to expect improvement in meat quality. If the aging time exceeds 24 hours, the physical properties of the meat may change.

After adding nuts and immune-enhancing extract to the first mixed dough on which the low-temperature aging process is performed, the second mixture may be prepared by kneading (S40).

Nuts promote the development of brain cells, so they are suitable as a healthy food for growing children. They are rich in unsaturated fatty acids that are beneficial to the body, so they are good for preventing adult diseases, and are known to be effective for skin care in winter. In addition, the vegetable fats and nutrients in nuts help prevent heart disease and support brain development.

Nuts are known to prevent heart disease and other adult diseases. Nuts clean blood vessels, and the fat of nuts is known to consist of unsaturated fatty acids such as oleic acid and linoleic acid, which are not produced in the body. Nuts also lower cholesterol (LDL) levels and maintain high-density cholesterol (HDL), which prevents heart disease and strengthens blood vessels.

Nuts are also known to promote brain development and prevent dementia, and are also known to maintain youthful and shiny skin. It is known to help make skin cells healthy.

Looking at the characteristics of each nut, peanuts are good for respiratory health, pine nuts are good for menopausal diseases, almonds are rich in calcium and iron, and pistachios are known to be good for preventing anemia. Walnuts have the effect of improving hair. Because of their high protein content, walnuts are a good food to beat the cold in winter. They also contain vitamin B1, which keeps skin and hair shiny and healthy, and vitamin E, which activates brain activity and prevents aging. It contains abundantly and is known to be effective in relieving stress due to its high calcium content, which is rare among nuts. In oriental medicine, it is known as a food that strengthens the lungs, is effective against asthma and respiratory diseases, and protects the heart.

According to the American Cancer Institute, walnuts inhibit or slow the growth of cancer, and gamma-tocopherol and alpha-linolenic acid in walnuts are also known as anti-cancer ingredients, and are known as foods rich in antioxidants.

Nuts contain many representative antioxidants, such as omega-3 fatty acids, vitamin E, flavonoids, and vegetable cholesterol. In particular, antioxidants in nuts not only lower bad cholesterol (LDL) but also prevent gallstones, which are common in obese people after middle age. It is known to have a nutritive effect, and recently, research is also known to suggest that nuts are good for teeth.

Nuts in the present invention may include walnuts, chestnuts, pine nuts, peanuts, almonds, pistachios, pecans, macadamia, hazelnuts, coconuts, or mixtures thereof, but the present invention is not limited thereto. Nuts may be used, for example, ground to a size of 2 to 5 mm. If the size of the nut is less than 2mm, it may be difficult to feel the taste and smell of the auxiliary material because the size of the auxiliary material is small, and it may be difficult to offset the original taste and flavor of the jerky. If the size of the nuts exceeds 5mm, moldability may be deteriorated, and ingestion may be difficult.

The immune enhancing extract may be one extracted from at least one immune enhancing plant material selected from radish, carrot, radish, burdock root, lotus root, shiitake mushroom, injin and pogongyeong.

Radish is one of the major vegetables containing a large amount of nutrients such as vitamins and the like in the roots and leaves. In particular, radish leaves have a wide distribution of chlorophyll, which is responsible for photosynthesis, and low sugar content, while they contain vitamins A, B1, B2, C, niacin, protein, lipid, iron, and calcium evenly, as well as rich It is known to be good for preventing adult diseases as a fibrous food, and according to recent studies, it is useful for the treatment of obesity and constipation, and it is reported to be beneficial for the stomach as it contains a starch-degrading enzyme, Diastase.

Carrot (Daucus carota var sativus) is a root crop of the Umbrella family. Carrots contain various vitamins, minerals, and dietary fiber, including vitamin A (beta-carotene).

Radish corresponds to leaves and stems excluding radish roots, and dried radish is called Shiraegi. The unsweetened dried product contains anticancer ingredients such as glyconasturtiin, glycosinolate, methyl mercaptane and mustard oil, as well as beta-carotene, which has been shown to remove harmful free radicals. ), anthocyanin, chlorophyll, and vitamin C. More than 35% of dry matter is dietary fiber, and about 20% of protein, iron, and calcium are contained. Raw radish harvested from radish is woven with straw, twine, nylon string, etc., then hung in an appropriate place to dry naturally, then boiled and eaten when necessary while storing. Subsequently, the value of food is bound to decline significantly. In this regard, it is necessary to develop a health food that can utilize the active ingredient of radish and popularize it.

Burdock (Arctium lappa L.) is a plant belonging to the Asteraceae family and is widely cultivated in Gyeongsangnam-do, Korea. Burdock is an alkaline food with 76% water and sugar as its main ingredient. Most of the carbohydrates exist in the form of inulin, and caffeoylquinic acid derivatives, a phenol component with antioxidant properties, are known to exist. It is reported to have various functions such as mutagenicity, anticancer, and anti-aging.

The lotus root is the rhizome of the lotus flower (Nelumbo nuciferaGaertner), a perennial herb belonging to the water lily family. The main component is carbohydrates, mostly starch. Amino acids include aspartic acid, arginine, and tyrosine, as well as lecithin and pectin. It is also unique in that it contains vitamin B12. The lotus root has been used for antipyretic poisoning, small blood loss, unihememia, urine output, intestinal bleeding, and hemostasis.

Shiitake (Lentinula edodes) is a mushroom belonging to the basidiomycete family Oliliaceae. Shiitake mushrooms are rich in protein, fat, and carbohydrates, as well as minerals such as calcium, potassium, phosphorus, selenium, and iron, vitamins such as B1 and B2, and dietary fiber. Ergosterol, provitamin D contained in shiitake mushrooms, promotes calcium absorption and utilization, so it makes bones and teeth strong, and is known to prevent and treat osteoporosis and rickets. In addition, it has physiologically active substances such as erithadenine, which is effective for lowering blood pressure and diabetes, and niacin, which is involved in carbohydrate, fat, protein metabolism, cellular respiration, and glycolysis.

Injin (茵蔯, Artermisiae Scoparia Waldstein et Kitamura) is a perennial herb in the Asteraceae family. Injin is said to treat mothers with fecal bleeding, postpartum abdominal pain, menstrual irregularities, chills and fever caused by colds, old dysentery, skin diseases, various diseases of the genitals, customs, scabies, and tumors. In addition, it has the effect of treating and preventing liver diseases such as damaged liver recovery, ginseng liver, liver cancer, hepatitis, and jaundice. As the main component of phosphorus, it contains essential oil components including pinene, terpinene, limonene, terpineol, and coumarin, and aromatic oxycarboxylic acids such as chlorgenic acid, caffeic acid and phenolic acid.

Pogongyeong (蒲公英, Taraxacum platycarpum H. Dahlsi) is a dried medicinal herb of a dandelion or a common plant in the Asteraceae family. It has been reported to have a function of reducing fever and eliminating boils, anti-inflammatory, hepatoprotective and cadmium detoxification. It is also said to be effective in curing jaundice, swelling, and measles, as well as making the hair black again. As representative active ingredients of Pogongyeong, taraxastenol, taraxarol, taraxerol, etc. have been reported, and there are ingredients that inhibit carcinogens.

As an example, the immune enhancing extract is radish, carrot, radish, burdock root, lotus root, shiitake mushroom, injin and pogongyeongi 1:0.5~1:0.1~0.5:0.1~0.5:0.1~0.5:0.05~0.1:0.01~0.05: Put the plant material for immune enhancement mixed in a weight ratio of 0.01 to 0.05 in a heating container, put 100 to 500 parts by weight of water per 100 parts by weight of the immune enhancement material, and heat at 90 to 120° C. for 2 to 6 hours to extract the immune enhancing component. Then, it can be obtained by filtering the solid content in the extract. By mixing the plant material for immune enhancement as in the above weight ratio, the effect of immune enhancement can be further improved.

According to one embodiment, the second mixed dough may be prepared by kneading for 1 to 2 hours after adding 5 to 10 parts by weight of nuts and 1 to 5 parts by weight of the immune enhancing extract per 100 parts by weight of the first mixed dough. If the amount of nuts is less than 5 parts by weight, the nutritional effect of the nuts is insignificant, and if it exceeds 10 parts by weight, moldability may be deteriorated. If the immune enhancing extract is less than 1 part by weight, the immune enhancing effect is insignificant, and if it exceeds 5 parts by weight, the cost increases compared to the effect and the taste is deteriorated.

Subsequently, a drying process may be performed after the second mixed dough is molded to prepare a jerky (S50).

The molding of the second mixed dough may be performed using a molding machine of a certain size (eg, 10 to 50 cm in width, 10 to 50 cm in length).

Drying of the jerky molded product may be performed at a temperature of 70 to 85° C. for 5 to 10 hours. If the drying temperature is less than 70 ℃, the characteristic odor of meat remains, and if it is 85 ℃ or more, there is a risk that fatty acidification of meat is promoted or nuts may be burned. It may be desirable for the dried jerky molding to have, for example, a moisture content of 25 to 30%.

The slicing jerky may be prepared by cooling the molded jerky on which the drying process has been performed and then slicing (S60).

The cooling of the jerky molded product on which the drying process has been performed is to facilitate slicing, and it may be preferable to cool at room temperature for 30 to 60 minutes. The cooled jerky molding can be sliced into various sizes suitable for consumption.

Then, the surface of the slicing jerky may be applied with a functional coating solution (S70).

The functional coating solution is intended to enhance the nutritional efficacy as well as increase the commercial value by further improving the sensory and antibacterial properties of the slicing jerky to preserve it for a long time. can

Propolis is a substance made by mixing its own saliva and enzymes with resin-like substances extracted from various plants by bees for their own survival and reproduction. Minerals, vitamins, amino acids, fats, organic acids, flavonoids, etc. play an important role in cell metabolism, and terpenes have an anticancer effect. Its main effects include anti-inflammatory, antioxidant and immune enhancement.

Jaggery extract is filtered by dissolving jagguri in water. Jaggery is the most widely used sweetener in India. It is prepared in a concentrated state without separating molasses or crystals from sugar cane or palm juice. . Therefore, the jaggie contains more than 50 times more natural minerals than sugar, is rich in iron, and is rich in antioxidants, so it is beneficial to remove free radicals. Therefore, when such a jaggery is used in the jerky of the present invention, it is possible to not only exhibit high antioxidant efficacy, but also to enrich minerals and improve sensuality.

Quercetin contained in onion juice can perform a function of inhibiting the growth of bacteria that cause food poisoning, such as Salmonella.

According to one embodiment, the functional coating solution may be prepared by mixing propolis solution, jaggeori extract, and onion juice in a weight ratio of 1:0.1 to 0.5:0.1 to 0.2. As the functional coating solution is prepared with such a weight ratio, its efficacy may be further improved.

The functional coating solution may be applied by, for example, an immersion method or a spray method, but is not limited thereto.

Then, by drying the slicing jerky coated with the functional coating solution (S80), the preparation of the jerky for immunity enhancement and protein reinforcement of the present invention can be completed.

The drying of the slicing jerky coated with the functional coating solution may be performed at a temperature of 30 to 40 °C for 120 to 150 minutes. The dried slicing jerky may be cooled and packaged in a conventional manner.

The jerky prepared according to the embodiments of the present invention contains nuts, and the nutty taste and flavor are increased by the nuts rich in unsaturated fatty acids and antioxidants in the unique taste and flavor of the existing jerky, thereby improving the palatability and nutrition.

In addition, as the jerky includes a fermented composition prepared by fermenting a complex extract obtained from dry plant powder containing useful ingredients for antibacterial, sterilizing and antioxidant effects, rancidity is suppressed by increasing antibacterial and antioxidant effects, thereby improving taste and quality. Flavor can be further improved.

In addition, as the jerky contains the immune enhancing extract extracted from the immune enhancing plant material, there is an immune enhancing effect, and the sensory and Antibacterial properties are further improved, and it can be stored for a long time without the use of chemical preservatives, which further increases the product value and enhances nutritional efficacy.

As a result, it may be possible to provide jerky for enhancing immunity and protein reinforcement, which can improve taste and flavor as well as increase immunity and nutritionally enhance efficacy, which can help to promote health of the ingester.

Hereinafter, the present invention will be described in detail through examples.

[Example 1]

After cutting thawed beef (seoldo) with a cutter and pulverizing it to 5 mm using a grinder, 80 parts by weight of ground beef, 3 parts by weight of fermented composition, 0.5 parts by weight of seasoning and remaining purified water are mixed and kneaded for 1.5 hours. A first mixed dough was prepared. At this time, the fermentation composition was prepared as follows.

It is prepared by mixing 60 parts by weight of dry plant powder, 10 parts by weight of ethanol, and the remainder of purified water, which contains the pulverized product of dried organs of rice bran, green tea, wild pepper, and citrus fruit mixed in a weight ratio of 1:1:0.5:0.5. 1 A composition was prepared and heated at a temperature of about 100° C. for 120 minutes. Thereafter, 5 parts by weight of acetic acid per 100 parts by weight of the first composition subjected to the heating process was added and stirred to prepare a second composition, followed by aging at a temperature of about 18° C. for 24 hours, followed by a separation process to obtain a complex extract did

After that, 500ml of the complex extract was put in a 2L Erlenmeyer flask, and the cultured strain (Lactobacillus buchneri) was mixed and inoculated with 1.0~4.0ml. After inoculation, it was put into a stirred incubator and fermented at 37° C. for 45 hours. After fermentation, centrifugation was performed to remove fermentation residues and a supernatant was obtained. A trace amount of foreign matter was removed by vacuum filtration of the taken supernatant using diatomaceous earth. After the filtration was completed, sterilization was performed in a sterilizer (121° C., 20 minutes) to prepare a fermented composition.

Subsequently, after the first mixed dough is aged in a refrigerator at an internal temperature of 6° C. for 18 hours, 5 parts by weight of nuts including pulverized almonds, walnuts and peanuts per 100 parts by weight of the aged first mixed dough , and radish, carrot, radish, burdock, lotus root, shiitake mushroom, injin and pogongyeong in a weight ratio of 1:0.5:0.1:0.3:0.1:0.05:0.03:0.03 After mixing 1 part by weight, the mixture was kneaded for 1 hour to prepare a second mixed dough.

Next, the second mixed dough was put into a molding machine to form a rectangle having a width of 30 cm and a length of 30 cm, and then dried in a dryer at an internal temperature of 75° C. for 10 hours. After naturally cooling the dried jerky molded product at room temperature, it was sliced into a cube shape with a width of 5cm, a length of 5cm, and a height of 1cm to prepare slicing jerky.

Thereafter, a functional coating solution mixed with propolis solution, jaggeori extract, and onion juice in a weight ratio of 1:0.5:0.2 was applied to the surface of the slicing jerky, and then dried to prepare jerky.

[Example 2]

In Example 1, jerky was prepared in the same manner except that 5 parts by weight of the fermentation composition was used.

[Example 3]

In Example 1, jerky was prepared in the same manner except that 5 parts by weight of the immune enhancing extract was used.

[Example 4]

In Example 1, jerky was prepared in the same manner except that 10 parts by weight of nuts was used.

[Comparative Example 1]

In Example 1, jerky was prepared in the same manner except that no fermentation composition was used.

[Comparative Example 2]

In Example 1, jerky was prepared in the same manner except that the immune enhancing extract was not used.

[Comparative Example 3]

In Example 1, jerky was prepared in the same manner except that the slicing jerky was not applied as a functional coating solution.

[Comparative Example 4]

Commercially available jerky was purchased and used as the jerky of Comparative Example 4.

[Experimental example]

A sensory test was performed on the Examples and Comparative Examples. For the sensory test, 20 adults with a history of sensory test in the food-related field were asked to eat jerky, and items such as color, flavor, taste, texture felt in the mouth and overall preference were evaluated using a 5-point scale method. The results are shown in Table 1.

division color zest taste texture symbol Example 1 4.6 4.4 4.6 4.7 4.6 Example 2 4.4 4.2 4.5 4.6 4.3 Example 3 4.7 4.4 4.4 4.5 4.5 Example 4 4.6 4.7 4.6 4.8 4.7 Comparative Example 1 4.1 4.0 4.0 4.2 4.1 Comparative Example 2 4.2 4.0 3.8 4.0 3.9 Comparative Example 3 4.3 4.1 4.3 4.5 4.2 Comparative Example 4 4.2 3.8 4.1 4.1 4.2

As can be seen in Table 1, it can be seen that Examples 1 to 4 of the present invention are generally superior in characteristics with respect to color, flavor, taste, texture, and preference compared to Comparative Examples 1 to 4. In particular, it can be seen that Example 4, which contains relatively more nuts, has the best flavor, taste, and texture. In the present specification, preferred embodiments of the present invention have been disclosed, and although specific terms are used, this It is only used in a general sense to easily explain the technical contents of the present invention and to help the understanding of the present invention, and is not intended to limit the scope of the present invention. It will be apparent to those of ordinary skill in the art to which the present invention pertains that other modifications based on the technical spirit of the present invention can be implemented in addition to the embodiments disclosed herein.

Claims (8)

thawing and pulverizing frozen meat to prepare raw meat;
Preparing a first mixed dough by mixing and kneading the fermented composition and seasoning prepared by fermenting the complex extract obtained from dry plant powder containing purified water, rice bran, green tea, wild pepper and citrus fruit powder to the raw meat ;
performing a low-temperature aging process of aging the first mixed dough;
Addition of immune enhancing extract extracted from at least one immune enhancing plant material selected from nuts and radish, carrot, radish, burdock, lotus root, shiitake mushroom, injin and pogongyeong to the first mixed dough on which the low-temperature aging process has been performed After kneading to prepare a second mixed dough;
performing a drying process after manufacturing the jerky molded product by molding the second mixed dough;
manufacturing slicing jerky by slicing after cooling the jerky molded product on which the drying process has been performed;
applying the surface of the slicing jerky with a functional coating solution containing propolis solution, jaggeori extract and onion juice; and
A method of producing jerky for immunity enhancement and protein reinforcement, comprising the step of drying the slicing jerky coated with the functional coating solution. According to claim 1,
Preparing the fermented composition comprises:
performing a heating process after preparing a first composition by mixing purified water, rice bran, green tea, dried plant powder containing a pulverized product of wild pepper and citrus fruit and alcohol;
performing an aging process after preparing a second composition by adding an organic acid to the first composition on which the heating process has been performed;
Separating and extracting the aqueous solution from the second composition to which the aging process is performed to obtain a complex extract; and
A method of producing jerky for immune enhancement and protein reinforcement, comprising adding and fermenting a fermenting microorganism to the complex extract. 3. The method of claim 2,
The first composition contains 60 to 75% by weight of dry plant powder, 10 to 20% by weight of alcohol, and 60 to 75% by weight of dry plant powder in which rice bran, green tea, wild pepper, and pulverized material of citrus peel are mixed in a weight ratio of 1:1:0.5 to 1:0.5-1, and It is prepared by mixing the remaining purified water and stirring,
The heating process of the first composition is carried out for 60 minutes to 180 minutes at a temperature of 80 to 100 ℃,
The second composition is at least selected from acetic acid, citric acid, malic acid, lactic acid, and ascorbic acid per 100 parts by weight of the first composition subjected to the heating process. It is prepared by adding 5 to 10 parts by weight of an organic acid containing one and stirring,
The aging process of the second composition is a method of manufacturing beef jerky for immune enhancement and protein reinforcement, which is performed for 24 to 36 hours at a temperature of 15 to 25°C. 4. The method of claim 3,
The first mixed dough is 70 to 80% by weight of raw meat, 3 to 5% by weight of fermented composition, 0.5 to 1% by weight of seasoning, and a method of manufacturing jerky for immune enhancement and protein reinforcement prepared to include the remaining purified water. 5. The method of claim 4,
The second mixed dough is 5 to 10 parts by weight of nuts including walnuts, chestnuts, pine nuts, peanuts, almonds, pistachios, pecans, macadamia, hazelnuts, coconuts, or a mixture thereof per 100 parts by weight of the first mixed dough, and radishes , carrot, radish, burdock, lotus root, shiitake mushroom, injin and pogongyeong are mixed in a weight ratio of 1:0.5~1:0.1~0.5:0.1~0.5:0.1~0.5:0.05~0.1:0.01~0.05:0.01~0.05. A method of producing jerky for immunity enhancement and protein reinforcement, which is prepared by adding 1 to 5 parts by weight of an immune enhancing extract extracted from a plant material for immune enhancement and kneading for 1 to 2 hours. According to claim 1,
The functional coating solution is a method of manufacturing beef jerky for immune enhancement and protein reinforcement, which is prepared by mixing propolis solution, jaggeori extract and onion juice in a weight ratio of 1:0.1 to 0.5:0.1 to 0.2. According to claim 1,
The low-temperature aging process of the first mixed dough is performed for 15 to 24 hours at a temperature of 4 to 10 ℃,
The drying of the jerky molded product is performed for 5 to 10 hours at a temperature of 70 to 85°C. The jerky produced by the method of any one of claims 1 to 7.

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